I was so impressed by some of scottranda's posts of steaks that he'd seared with Char Crust rubs that I ordered some for my self and of course, I have some questions:
Thanks for any tips or tricks. I hope to be trying this on the weekend on a strip loin for Ann and a T-bone for me.
- How many uses, roughly, do you get out of a 4 oz package?
- Do you sprinkle on or dredge?
- If you dredge, do you dump the whole 4 oz package and then dredge?
- If #3 is yes, do you save and reuse what is left in your dredging container?
- It appears that scottranda sous vides then sears, which I'm fine with but say I wanted to do a reverse sear, should I put the Char Crust on at the beginning, or just before searing?
Thanks for any tips or tricks. I hope to be trying this on the weekend on a strip loin for Ann and a T-bone for me.
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